Old pastry cook's method vs my modern shortcut, 15 years apart

Back in 2008 I worked under a guy in Chicago who insisted on making hollandaise by hand, whisk over a double boiler, no blender. I thought he was wasting time. Last week I had to do 60 covers on a brunch shift and grabbed my immersion blender like always. It broke after the third batch. I did it his way with a whisk and it took longer but the sauce held better and I didn't have to re-emulsify a single one. That old timer was onto something. Anyone else find that the old slow methods beat the quick tools when you're in a real rush?

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